Label
All
0
Clear all filters

Vegetables

La Verdura

Appears in
top 1000Marcella Cucina
Marcella Cucina

By Marcella Hazan

Published 1997

  • About
Is there anything, I wonder, that Italian cooks don’t know about working with vegetables? Not a single procedure in the full repertory of cooking techniques has been overlooked in preparing vegetables for the Italian table. They can be blanched, boiled, fried, baked, gratinéed, grilled, stewed, sautéed in olive oil or in butter with garlic or onion or with both, stuffed, made into pies, used as wrappers, cooked singly, or mixed with several others.

Vegetables can animate every course of an Italian menu short of dessert. Their flavors, their textures, their seasonal accents bring variety to soups, pasta sauces, risotti, and meat dishes beyond counting. They may constitute a full course of their own that shares importance with, or even replaces, the meat or fish course. At an Italian meal, vegetables are not just dutifully tacked on as an afterthought. They are, if anything, a before thought.

Photos

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

In this section

The licensor does not allow printing of this title